Sweetcorn fritters can be just about anything you want them to be. They are brilliant with crispy bacon as breakfast food; lovely as a quick vegetarian lunch with salad or we now have a tradition of serving these with our roast turkey at Christmas, but they are always stunning with roast chicken. You can even try them with a little chopped red chilli added as part of a mexican-style meal with salsa and sour cream. The main base of these yummy little chums, is creamed sweetcorn, which isn’t always available, so whenever I see a can at the supermarket (Waitrose normally has them) I always buy a couple to keep in my store cupboard.
They are absolutely best eaten hot and straight out of the pan, but you can cook them in advance and store in greaseproof paper, but I can’t pretend they are nearly as nice. You can make the batter in advance though which does help. Here is my simple recipe:
Sweetcorn Fritters
- 100g plain flour
- 1 teaspoon baking powder
- a little salt and black pepper (to suit your tastes)
- 1 large egg
- 440g can of creamed sweetcorn (MUST be creamed, not just ordinary corn)
- vegetable oil (not olive oil- it burns) for frying
- A good non-stick frying pan
Method:
- Mix sweetcorn, salt and pepper and the egg in a mixing bowl or jug until they are well combined
- Sieve in the flour and baking powder, holding the sieve nice and high so that as much air as possible gets in to the mixture
- Fold in to the mixture, trying to keep as much air in as possible
- Heat a little oil in a hot frying pan.
- Drop a few tablespoonsfuls of the mixture into pan – they will puff up, so don’t do too many at once
- Fry until a lovely golden colour, then flip to cook the other side
- Drain on some kitchen roll and serve
If you are doing these for breakfast, they are lovely if you cook the bacon first, then cook the fritters in the bacon fat. Very naughty, I know or alternatively if you are being good, you can always use Fry-light.
The Bombay Boys 